- Heat the olive oil in a large heavy based pan and brown the cubed meat in batches.
- Then add the shallots, cooking gently to turn golden and caramelise.
- Now add the garllic, vinegar, spices and tomatoes. Season well.
- Stir in a 200ml glass of water.
- Cover tightly and simmer for 1½ -2 hours or until the meat is tender and the sauce richly thickened.
Source: Cyprus Tourism Organisation